The sourdough starter that I kept in the freezer since last November comes back to life after one change of flour, water. No intention to make bread yet as I am enjoying having long cooked mix beans with egg as breakfast.
Still good to revive the sourdough starter daily to use as carbohydrate, sparingly, in meals.
Pull smoked mackerels into pieces, grate carrot, cut spring onion, kale into small pieces, mix with sourdough starter. Smoked mackerels is so salty and oily there is no need to add any salt and oil. Spoon onto baking paper lined tray, bake at 180˚C until golden, around 20 minutes.
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